CHILI LIME CILANTRO ROSEMARY CROCKPOT CHICKEN

Marilyn Renfro Gore

By
@Margo46

My husband and I both love this recipe. I use chicken breasts as I prefer them but you can use whatever parts your like or even a whole chicken! My husband and my 12 year old grandson Brendan both recently had open heart surgery so I cook it without the soup when I want a healthier dish. Leftovers made this way can be shredded to make chicken tacos. However, the soup adds more of a gravy to the mix and we like to eat it over rice made with chicken broth. I use a crockpot liner and zip bag to make cleanup quicker and easier.


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
4
Prep:
25 Min
Cook:
6 Hr
Method:
Slow Cooker Crock Pot

Ingredients

1/3 c
olive oil, extra virgin
2 clove
garlic, minced
1 c
cilantro, fresh & lightly chopped
2 Tbsp
red onion, minced
2 Tbsp
lime juice
1 Tbsp
chlli powder
1 small
jalapeno, minced
1 tsp
rosemary
6 medium
chicken breasts
salt & pepper to taste
1 can(s)
cream of chicken soup, fat-free

Step-By-Step

1Put all ingredients except chicken and soup into a large plastic freezer bag. Mix well.

2Add chicken breasts, seal pressing out as much air as possible. Refrigerate overnight.

3Add can of cream of chicken soup to the bag the next day and mix well.

4Pour into slow cooker and cook on Low for 6 hours to all day.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican
Dietary Needs: Low Fat
Other Tags: Quick & Easy, Healthy